Description
This Jalapeño Popper Salad is a delightful twist on the classic appetizer, transformed into a fresh and flavorful salad. Packed with spicy jalapeños, creamy cheeses, crispy bacon, and a tangy dressing, this salad is perfect for a light summer meal.
Ingredients
Scale
Salad:
- 6 cups chopped romaine or mixed greens
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 jalapeño pepper, thinly sliced (seeds removed for less heat)
- ½ cup cream cheese, cubed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green onions, sliced
- 1/2 cup crushed tortilla chips or croutons (optional for crunch)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon chopped pickled jalapeños (optional)
- Salt and pepper to taste
Instructions
- Dressing: In a small bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, garlic, pickled jalapeños, salt, and pepper. Set aside.
- Salad: In a large bowl, combine greens, bacon, cheddar cheese, jalapeño slices, cream cheese, cherry tomatoes, and green onions. Add tortilla chips or croutons if desired. Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately.
Notes
- You can grill or roast the jalapeño slices for a smokier flavor.
- For a lighter version, use Greek yogurt instead of sour cream and mayo.
- Add grilled chicken to make it a main course salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for bacon)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 3g
- Sodium: 580mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
